My sister was home for about a month from law school, so it's been so great having her around and getting her to help me with wedding planning! So for her birthday I made one of her favorite dishes- Italian stuffed shells. Usually these shells are stuffed with different cheeses (mainly ricotta) and spinach but that usually gets way too heavy so my secret ingredient is tofu. I add some in for extra protein, and you can not tell the difference! I also load it up with loads of veggies- mushrooms, peppers, spinach, olives, tomatoes and zucchini. You can use your favorite pasta sauce and top with your favorite blend of cheeses, this is a great dish to make ahead of time and pop in the oven 30-45 minutes before dinner. Hope you will enjoy it as much as my family did!
Ingredients
- 1 box jumbo shells
- 8 oz Part skim ricotta cheese
- 12oz firm tofu crumbled
- 1 frozen box chopped spinach thawed
- 1/2 cup red bell pepper diced
- 1 cup sliced mushrooms sautéed
- 1/2 cup zucchini diced and sautéed
- 1/4 cup olives
- 1/2 cup diced tomato
- 1/4 cup chopped fresh basil
- 1 TSP oregano
- 1 TSP crushed red pepper
- Salt and pepper to taste
- 3 cups of your favorite pasta sauce
- 2 cups shredded cheese
Directions
- Bring a large pot of water to a rolling boil and add the jumbo shells with a large pinch of salt, shells with cook in 9-11 minutes. Drain and rinse with cold water and set aside.
- In a medium bowl combine ricotta and crumbled tofu and mix thoroughly until everything is well combined. Add basil, oregano, crushed red pepper, salt and pepper to taste, mushrooms, thawed spinach, bell pepper, olives, tomatoes and zucchini and mix together.
- Preheat oven to 350.
- Take cooked shells and stuff them with a heaping TBSP of ricotta mixture (do not over stuff).
- In a large lasagna pan pour 1/2 cup pasta sauce at the bottom, add shells and pour remaining pasta sauce over shells (pour less if you like it a little dry). Sprinkle shredded cheese on top and bake in the oven for 15-20 minutes or until cheese is light golden and bubbly.
- Serve immediately!
Ingredients
- 1 box jumbo shells
- 8 oz Part skim ricotta cheese
- 12oz firm tofu crumbled
- 1 frozen box chopped spinach thawed
- 1/2 cup red bell pepper diced
- 1 cup sliced mushrooms sautéed
- 1/2 cup zucchini diced and sautéed
- 1/4 cup olives
- 1/2 cup diced tomato
- 1/4 cup chopped fresh basil
- 1 TSP oregano
- 1 TSP crushed red pepper
- Salt and pepper to taste
- 3 cups of your favorite pasta sauce
- 2 cups shredded cheese
Directions
- Bring a large pot of water to a rolling boil and add the jumbo shells with a large pinch of salt, shells with cook in 9-11 minutes. Drain and rinse with cold water and set aside.
- In a medium bowl combine ricotta and crumbled tofu and mix thoroughly until everything is well combined. Add basil, oregano, crushed red pepper, salt and pepper to taste, mushrooms, thawed spinach, bell pepper, olives, tomatoes and zucchini and mix together.
- Preheat oven to 350.
- Take cooked shells and stuff them with a heaping TBSP of ricotta mixture (do not over stuff).
- In a large lasagna pan pour 1/2 cup pasta sauce at the bottom, add shells and pour remaining pasta sauce over shells (pour less if you like it a little dry). Sprinkle shredded cheese on top and bake in the oven for 15-20 minutes or until cheese is light golden and bubbly.
- Serve immediately!
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